"A dear friend and great chef, Matthew Wendell, made these rustic vegetables for us while we lived in the White House. They have become a staple at our Thanksgiving because of the simplicity and purity of the dish." --Editor-at-large Jenna Bush Hager
1 1/2 pounds parsnips, peeled and chopped
1 1/2 pounds medium carrots, peeled and chopped
1 1/2 pounds butternut squash, peeled and chopped
1 1/2 pounds turnips, peeled and chopped
3 tablespoons extra virgin olive oil
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
Vegetable cooking spray
3 cups apple cider
1 cup white vinegar
1 tablespoon sugar
1 tablespoon chopped fresh flat-leaf parsley, cilantro, or chives
How to Make It
Preheat oven to 425°. Toss together first 5 ingredients in a large bowl. Add thyme and next 3 ingredients; toss. Arrange vegetable mixture in a single layer on 2 lightly greased (with cooking spray) jelly-roll pans.
Bake at 425° for 35 to 40 minutes or until vegetables are tender and browned, stirring after 20 minutes.
Meanwhile, bring apple cider and next 2 ingredients to a boil in a medium saucepan over high heat. Boil, stirring occasionally, 30 minutes or until reduced to 1/3 cup.
Transfer roasted vegetables to a large bowl, and toss with apple cider mixture. Sprinkle with fresh parsley.